Crispy Oven Fried Chicken

1 Chicken Broken down and skin removed

2 Cups Buttermilk
1 TBS Smoked Sweet Paprika
1/8 C Salt
2 TBS Sugar
1 TBS Garlic Powder
1 TBS Onion Powder
Freshly ground pepper

1 Large Egg
2 C flour
1 Box corn flakes
Wisk the buttermilk and spices together. *NOTE* quantities are a best guess, as I don't measure, just eyeball and adjust to taste. Mix is a brine, so will taste salty. Place chicken pieces in a ziplock bag, pour brine over it, seal and refrigerate for at least three hours, preferably overnight. (I usually cut the large breasts in half lengthwise for portion control.

Next day
Preheat oven to 425F
Buzz up corn flakes in a food processor, or crush under rolling pin. I like to make them about the texture of panko bread crumbs. Place in a shallow pan.

Beat up egg, and about 1/2 C of buttermilk mixture as a wash. Place in a shallow pan.

Place flour in third pan.

Using one hand for wet and one for dry, pull out pieces, dredge in flour, dip in egg wash, and dredge in corn flakes, patting on gently with dry hand. Place on wire rack set in rimmed baking sheet. Let set for 15-20 minutes, then place in hot oven, cook till done, about 45 minutes. Internal temperature should be about 165F.